1400 700 vegan indianstylegrilledcheese horizontal

Indian-Style Grilled Cheese

with Mango Chutney & Carrot Fries

dinner

Seasonal Menu Party Foods Quick and Easy Spring Recipes Summer Recipes Winter Recipes Soy-Free Fusion Appetizer Nuts Root Vegetables Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
420
FAT
7g
CARBOHYDRATES
75g
PROTEIN
12g

MAIN INGREDIENTS

  1. 2 garlic cloves
  2. 1 oz fresh ginger
  3. 1 cucumber
  4. 4 carrots
  5. ¼ oz fresh cilantro
  6. 1 serrano pepper
  7. ¼ cup Plain Unsweetened Forager® Project Cashewgurt®
  8. 4 slices sourdough bread
  9. 2 tbsp mango chutney
  10. 1 oz vegan mozzarella
  11. 1 tbsp brown mustard seeds
  12. 3 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel and thinly slice the garlic. Peel and mince the ginger. Dice the cucumber. Peel the carrots and cut into 4 inch long fries. Roughly chop the cilantro leaves and stems. Trim and halve the serrano pepper lengthwise.

2
Roast the vegetables

Add the carrot fries and halved serrano pepper to a baking sheet and toss with 2 tsp olive oil, salt, and pepper. Roast the serrano pepper until lightly browned and blistered, about 10 to 12 minutes. Roast the carrot fries until crispy and browned in places, about 15 to 18 minutes.

3
Make the cucumber yogurt

Add the diced cucumber, Cashewgurt, and a pinch of salt and pepper to a large bowl. Toss to evenly coat the cucumbers.

4
Build the sandwich

Once the serrano pepper is lightly browned, remove it from the oven and roughly chop. Lay the sourdough bread out on a cutting board. Spread the mango chutney on one side of each slice. Top with chopped cilantro, serrano pepper, and mozzarella cheese. Gently close the sandwiches.

5
Cook the grilled cheese

Place a large nonstick skillet over medium-high heat with 3 tbsp olive oil. Once the oil is hot, add the sliced garlic, minced ginger, and brown mustard seeds. Cook until fragrant, about 1 minute. Add the sandwiches and cook, occasionally pressing down with the back of a spatula, until golden brown and the cheese has melted, about 4 to 5 minutes per side.

6
Serve

Cut the sandwiches in half. Divide the Indian-style grilled cheese between plates. Serve with carrot fries and cucumber yogurt. Enjoy!